This recipe make a batch of white chocolate chip pecan cookies that are so yummy with the perfect texture. They're slightly crisp around the edge with a soft chewy centre and the white chocolate goes so well with the flavours from the pecan nuts.
These white chocolate pecan cookies are so good are one of my favourite cookie recipes to make. This recipe is so easy to prepare and you can have these cookies prepared in hardly any time.
These chocolate chip pecan cookies are very adaptable and you can change up the flavours to your liking. You can use other nuts such as chopped walnuts or chopped hazelnut instead of pecans if you prefer. You can also change the chocolate to dark or milk chocolate if you prefer those.
If you don’t eat or can’t eat nuts then you can still make these cookies and just have white chocolate chip cookies which are still amazingly delicious.
Ingredients for White Chocolate Chip Pecan Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - I use plain flour also known as all-purpose flour.
- Bicarbonate soda - also known as baking soda.
- Cornflour - also known as corn-starch.
- Salt - I use fine sea salt.
- Egg - use a room temperature egg.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Butter - use soft unsalted butter.
- Sugar - a combination of soft brown sugar and caster sugar.
- Chocolate - I use white chocolate chips.
- Pecans - I use chopped pecan nuts.
How to Make White Chocolate Chip Pecan Cookies
1. To a medium size bowl, add the plain flour, bicarbonate soda, cornflour and salt. Whisk them together and set aside. To another small bowl, whisk together the egg and vanilla extract and also set aside.
2. To a stand mixer bowl or a mixing bowl, add the butter and both the sugars then cream them together using a paddle on a stand mixer or a hand-held mixer. Do this on a medium setting for around 3 minutes. To the creamed butter and sugar, add the egg with the vanilla extract and combine. Add the pecans and white chocolate and mix until they are all incorporated. Add the dry ingredients set aside earlier and mix until it has all come together to form a thick dough.
3. Roll the dough into small balls. I use a scale for this and weigh out 40g dough for each ball. Place each ball on a plate lined with baking paper then cover and place the dough balls in the fridge for 2 hours.
4. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with baking paper. Place some of the cookies on the baking tray ensuring they have plenty of space between them. The rest of the cookie dough balls can be placed back in the fridge to bake once the first batch has baked. You can also store the excess dough balls in the freezer until needed.
5. Bake the cookies for 12 minutes then remove them from the oven and allow them to set on the tray for 15 minutes. Transfer the cookies to a cooling rack to completely cool then enjoy.
Recipe Tips
- I make this recipe using a stand mixer but it can be done by hand. I do find that using a stand mixer or hand mixer gives better results.
- To ensure the cookie dough is evenly spread to make 20 cookies, I weigh the dough just before I roll them into balls and ensure each ball weighs around 40g each.
- The longer you allow the cookie dough balls to sit in the fridge, the less they will spread when baked.
- The cookies may seem under baked when you remove them from the oven but they will continue to cook when removed.
Nutrition
Nutrition based on 1 serving - Calories: 200kcal | Fat: 11.5g | Saturates: 5.2g | Carbs: 21.7g | Sugar: 13.6g | Fibre: 0.7g | Protein: 2.4g | Salt: 0.04g.
Storage
Baked cookies can be stored in an airtight container and can last up to 6 days.
Unbaked cookies can be stored in the fridge for around 3 days or stored in the freezer for up to 3 months.
The cookies can be baked straight from the freezer. If baking from the freezer, add 2 - 3 more minutes to the bake time.
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White Chocolate and Pecan Cookies
Ingredients
Instructions
- To a medium size bowl, add the plain flour, bicarbonate soda, cornflour and salt. Whisk them together and set aside. To another small bowl, whisk together the egg and vanilla extract and also set aside.
- To a stand mixer bowl or a mixing bowl, add the butter and both the sugars then cream them together using a paddle on a stand mixer or a hand-held mixer. Do this on a medium setting for around 3 minutes. To the creamed butter and sugar, add the egg with the vanilla extract and combine. Add the pecans and white chocolate and mix until they are all incorporated. Add the dry ingredients set aside earlier and mix until it has all come together to form a thick dough.
- Roll the dough into small balls. I use a scale for this and weigh out 40g dough for each ball. Place each ball on a plate lined with baking paper then cover and place the dough balls in the fridge for 2 hours.
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with baking paper. Place some of the cookies on the baking tray ensuring they have plenty of space between them. The rest of the cookie dough balls can be placed back in the fridge to bake once the first batch has baked. You can also store the excess dough balls in the freezer until needed.
- Bake the cookies for 12 minutes then remove them from the oven and allow them to set on the tray for 15 minutes. Transfer the cookies to a cooling rack to completely cool then enjoy.
Elizabeth says
These are so good